Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.

Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon.Yield: 12 servings (4-1/2 quarts).

Editor's Note: This recipe was tested with Lea & Perrins Marinade for Chicken.

Originally published as Seafood Chowder in Taste of Home's Holiday & Celebrations Cookbook
Annual 2010, p223